Northern California Homebrew Festival
Brewers Dinner 10th Anniversary
October 5th, 2007
Dobbins, CA
First Course

Belgian Endive Salad*
Slightly Bitter Leaves of Endive Mixed with Pomegranate Seeds, Red Beets, Watercress, Chives and Chervil Tossed in a Watermelon Funk Vinaigrette

21st Amendment Watermelon Funk
A collaboration beer involving Shaun O’Sullivan’s Watermelon Wheat and Fresh Watermelon added to Vinnie Cilurzo Barrel and Spiked with Brettanomyces and Aged 2 Years in Santa Rosa


Second Course

Steamed Mussels in Beer
Prince Edward Island Mussels, Shallots, Thyme Steamed in Homebrewed Wit

Pumpkin in Green Herb Sauce*
Steamed Fall Squash in Homebrewed Wit, Topped with a Spinach, Sorrel,
Mint and Parsley Sauce

Pomme Frites*
Twice Fried Kennebec Potatoes, Belgian Style
Served with a Duvel Shiso Aioli and Fou' Foune Aioli

The BN's Dr. Scott Homebrewed Wit


Third Course

Les Carbonnade Flamandes
A Flemish Stew Cooked with Beef, Lamb, Dark Candi Syrup Cured Bacon,
Leeks, Shallots, Thyme and Belgian Strong Dark

Flemish Style Root Vegetable Stew*
Parsnips, Yukon Gold Potatoes and Carrots Braised in Blegian Strong Dark
and Herbs, Served with a Smoked Garlic Aioli

21st Amendment The Beer Hunter
Jamil Zainasheff Award Winning Belgian Strong Dark made at
21st Amendment for the GABF Pro-Am 2007


Sour Ales Inspired by Belgium
Executive Chef: Sean Z. PaxtonExecutive Sous Chef: George Stevenin
Sous Chef: Linda Paxton  Tim Swain
For a write up and additional pics, please visit Jay Brooks site, Brookstonbeerbulletin.com

Fourth Course

Waterzooi
A Classic Ghent Milk Stew made with Cod, Leeks, Fennel, Onions,
Shallots, Saison, Milk and Herbs

Tofu Waterzooi*

Sacramento Brewing Saison
Peter Hoey's Sour Mashed Farmhouse Style Saison


Fifth Course

Duck Legs Cooked in a Brett Blonde
Cinnamon Scented Parsnips Stewed in Sanctification

Beer Braised Veal Cheeks
Leeks, Carrots, Celery Root, Fresh Thyme Cooked in
Chardonnay Barrel Aged Temptation Sour Ale

Bier Risotto*
Pearl Barley cooked "Risotto Style" in a Roasted Heirloom Tomato Temptation Broth
With Lobster Mushroms and Roasted Thyme Shallots

Brussels Sprouts*
Blanched Sprouts cooked in Brown Butter and Nutmeg

Cauliflower Gratin*
A Twist on a Classic, Cauliflower Blanched in Ale and Topped with a Gruyere Cheese Sauce

Temptation
A Blonde Ale Fermented with Brettanomyces, Aged in French Oak Chardonnay Barrels

Sanctification
a 100% Brettanomyces Fermented Blonde Ale

Russian River Brewery
Our Keynote Speaker Vinnie Cilurzo's Special Ales Made in Downtown Santa Rosa, CA


Sixth Course

Dark Chocolate Framboise Truffles*
Where Dark Chocolate meets Brenden's Whisky Barrel, filled with Porter, spiked with Brettanomyces, Aged for 7 Months, then blended with “The Golden Hallucination”
and "Brown Bear"

Vanilla Bean Tripel Infused Pot de Creme*
Starting with Todd Ashmans Sage Honey and Thai Palm Sugar spiced Tripel and infusing
Vanilla Beans into Cream, slowly cooked in a water bath to make an
ultra creamy decedent dessert


Thirsty Bear Menage a Framboise

Fifty Fifty Brewing Co. Trifecta Belgian Style Tripel


This menu is dedicated to Michael Jackson
For all he shared, inspired and helped create what we have today in the Craft Beer World

* indicates Vegetarian Dish
Surprise Course

Liquid Nitrogen Biere Sorbet Made Table side

Using Fifty Fifty Brewing Co. Foggy Goggle Belgian White
For more info on Michael Jackson, please visit imissmichael.com